Tomato Sauce

Name: Tomato Sauce
Ingredients: 1 pint water; 6 good sized tomatoes; Half a large onion; 1 dessertspoonful butter or lard; 1 dessertspoonful flour; 1 teaspoon salt; 1 teaspoon pepper; (A bunch of parsley); (and a teaspoonful sugar)

From Practical West African cookery, 1910

A small pinch of sugar added to the sauce is an improvement.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

102Calories

1 gProtein

15 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories102 kcal

Protein1.4 g

Carbohydrates15 g

Fiber1.9 g

Sugars7.4 g

Total Fat4.7 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol4.3 mg

Sodium2351 mg

Potassium149 mg

Calcium44 mg

Iron0.6 mg

Magnesium17 mg

Phosphorus28 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C5.6 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K4.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate19 mcg

Choline7.1 mg

Caffeine0 mg

Water540 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 69. The excerpt below is the record exactly as published.

Tomato Sauce. (I). 1 pint water. 6 good sized tomatoes. Half a large onion. 1 dessertspoonful butter or lard. 1. Cut the tomatoes and 1 dessertspoonful flour. J teaspoon salt. | teaspoon pepper, (A bunch of parsley and a teaspoonful sugar)

Cook this with the app: pantry check, scaling, and the assistant.